Taco Soup

December 26, 2013 by

Taco Soup

Maxine Wallace
Print Recipe
Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 30 mins
Servings 12

Ingredients
  

  • 2 lbs hamburger
  • 1 large #3 diced tomatoes
  • 1 small onion chopped
  • 2 cans pinto beans
  • 1 can creamed corn
  • 1 can corn
  • 2 packages taco mix medium
  • 1 26 oz can picante sauce medium

Instructions
 

  • Brown hamburger and onion, drain
  • Add all ingredients into slow cooker
  • Cook on medium for 4 - 5 hours

Notes

You can adjust the heat by using hot taco mix or hot picante sauce, or both.
Filed Under: Beef, Dishes and Meals, Slow Cooker, Soup, Vegetables

Cherry Dump Cake

December 26, 2013 by

Cherry Dump Cake

Maxine Wallace
Print Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 12

Ingredients
  

  • 1 15 oz can crushed pineapple
  • 2 can cherry pie filling
  • 1 box cake mix
  • 1/2 cup crushed pecans optional
  • 1 stick butter cut into pats

Instructions
 

  • Layer ingredients in a 13" x 9" pan in the order above
  • Bake at 350 for 45 minutes

Notes

You can change it by using chocolate cake mix and strawberry pie filling instead, or blueberry filling and lemon cake mix.
Filed Under: Dessert, Fruit, Quick and Easy

Pumpkin Pie Stuffed Baked Apples

October 10, 2013 by

Pumpkin Pie Stuffed Baked Apples

... the name says it all.
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Prep Time 15 mins
Cook Time 1 hr
Servings 10

Ingredients
  

  • 1⅓ C Pumpkin Puree
  • 1 Tbsp Pumpkin Pie Spice *
  • 1 Egg large
  • 1 Egg Yolk large
  • ⅓ C Raw Sugar
  • ¼ tsp Molassas
  • ¼ tsp Salt
  • ½ C Coconut Cream**
  • 10 – 12 Gala Apples small or medium

Instructions
 

  • Preheat the oven to 350ºF and oil or butter the bottom of a 9×13 baking dish.
  • Whisk together the all the ingredients, except for the coconut cream and apples. Once you have a nice homogenous mixture, whisk in the coconut cream and set aside.
  • Next, hollow out the apples: fill a bowl ⅔ full with ice water and juice the lemon into the water. If the apple doesn’t stand straight up, shave off the bottom of the apple until it stands straight. Hollow out the apples. As you finish hollowing out each apple, put it in the bowl with the lemon ice water.
  • Dry off the apples (inside and out) and place them in the baking dish. Fill the apples with the pumpkin pie filling and then bake in the 350º F oven until the filling has set and puffed up a bit: about an hour.
  • When the apples have finished cooking, remove them from the oven and transfer to a wire rack to cool. Once the apples have cooled, go ahead and dig in! I like to whip up some of the extra coconut cream with some vanilla and sugar to top it off. If you’re not concerned with dairy, whipped cream or vanilla ice cream will do nicely.

Notes

* I usually have all the spices that go into Pumpkin Pie Spice and make up a batch each year rather than purchase a pre-made blend from the store. If you’d like to make up your own batch, here’s a recipe: 4 Tbsp ground Cinnamon, 4 tsp ground Ginger, 4 tsp ground Nutmeg, 3 tsp ground All Spice. Mix and use as needed.
** Make sure to use coconut cream and not coconut milk.
Filed Under: Dessert, Dishes and Meals, Fruit, Holidays

Water – Summertime

June 13, 2013 by

Water - Summertime

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Prep Time 10 mins
Total Time 10 mins

Ingredients
  

  • 8 oz. Water
  • 1 slice grapefruit
  • 1 tangerine
  • ½ cucumber sliced
  • 2 peppermint leaves
  • Ice - as much as you like

Instructions
 

  • Wash grapefruit, tangerine cucumber and peppermint leaves.
  • Slice cucumber, grapefruit and tangerine (or peel).
  • Combine all ingredients (fruits, vegetables, 8 oz water, and ice) into a large pitcher.
Filed Under: Beverages, Fruit, Healthy, Quick and Easy, Vegetables

Easy Crock Pot Lasagna

March 29, 2013 by

Easy Crock Pot Lasagna

This lasagna tastes like you spent all day making it without all of the work.
Print Recipe
Prep Time 15 mins
Cook Time 4 mins
Total Time 4 hrs 15 mins
Servings 10

Ingredients
  

  • 1 pound 16 ounces ground beef
  • 1/2 cup diced white onion
  • 1 teaspoon minced garlic
  • 1 24 ounce jar spaghetti sauce
  • 1/2 cup water
  • 1 15 ounce container ricotta cheese
  • 2 cups mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 whole egg
  • 2 Tablespoons fresh parsley or 2 teaspoons dried parsley
  • 6 uncooked lasagna noodles

Instructions
 

  • In a large skillet brown beef and onion.
  • Add garlic and cook for one minute. Drain.
  • Add spaghetti sauce and water and simmer for about 5 minutes.
  • Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.
  • Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker.
  • Place half of the noodles and half of the ricotta mixture on top of the sauce.
  • Cover with 2 cups meat sauce.
  • Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.
  • Cook on low for 4 to 5 hours or until noodles are soft.
  • Sprinkle with 1/2 cup of mozzarella and remaining Parmesan.
  • Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.
  • Do not overcook and don't try to speed up the process by cooking it on high.
  • Works best with a 4 to 6 quart size slow cooker.
Filed Under: Beef, Main Dish, Pasta, Slow Cooker

Loaded Potato and Buffalo Chicken Casserole

March 28, 2013 by

Loaded Potato and Buffalo Chicken Casserole

Print Recipe

Ingredients
  

  • 2 pounds boneless chicken breasts cubed (1")
  • 8-10 medium potatoes cut in 1/2" cubes
  • 1/3 cup olive oil
  • 1 & 1/2 teaspoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 2 tablespoon garlic powder
  • 6 tablespoon hot sauce
  • 2 cups fiesta blend cheese
  • 1 cup crumbled bacon
  • 1 cup diced green onion

Instructions
 

  • Preheat oven to 500 degrees.
  • Spray a 9 x 13" baking dish with cooking spray.
  • In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce.
  • Add the cubed potatoes and stir to coat.
  • Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible.
  • Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside.
  • While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat.
  • Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees.
  • Top the cooked potatoes with the raw marinated chicken.
  • In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture.
  • Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
  • Serve with extra hot sauce and/or ranch dressing.
Filed Under: Chicken, Dishes and Meals, Everyday Cooking, Main Dish, Potato

Valentine Pretzel Buttons

February 12, 2012 by

Valentine Pretzel Buttons

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Prep Time 1 min
Cook Time 5 mins
Total Time 6 mins

Ingredients
  

  • Square Pretzels
  • Hershey's Hugs or Kisses
  • Plain M&Ms

Instructions
 

  • Preheat oven to 200°. (If your oven runs hot you may want to turn the temp down to 170°.)
  • Line a cookie sheet with parchment paper. Place the pretzels on and top them with the hugs.
  • Bake for 4-5 minutes until the chocolate is shiny and soft (but NOT melting - they should still hold their shape).
  • Carefully place an M&M in the center of each hug and press it down to spread the chocolate.
  • Allow to cool completely (a few minutes in the fridge works perfectly) and enjoy!
Filed Under: Dessert, Dishes and Meals, Holidays, Lifestyle, Quick and Easy

Ghosts in the Graveyard

December 4, 2011 by Leave a Comment

Ghosts in the Graveyard

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Prep Time 10 mins
Cook Time 1 min
Total Time 1 hr 10 mins
Servings 15

Ingredients
  

  • 1 pkg. 16 oz. OREO Chocolate Sandwich Cookies
  • 3-1/2 cups cold milk
  • 2 pkg. 4-serving size each JELL-O Chocolate Flavor Instant Pudding & Pie Filling
  • 1 tub 12 oz. COOL WHIP Whipped Topping, thawed
  • Assorted cookies
  • Assorted decorating icing
  • Candy corn
  • Pumpkin Candies

Instructions
 

  • Crush chocolate sandwich cookies in zipper-style plastic bag with rolling pin or in food processor.
  • Pour cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 5 minutes. Gently stir in 3 cups of the whipped topping and 1/2 of the crushed cookies. Spoon into 13x9-inch baking dish. Sprinkle with remaining crushed cookies.
  • Refrigerate 1 hour or until ready to serve.
  • Decorate assorted cookies with icings to make "tombstones." Stand tombstones on top of dessert with Indian corn and pumpkins. Drop remaining whipped topping by spoonfuls onto dessert to make "Ghosts." Store leftover dessert in refrigerator.
Filed Under: Dessert, Dishes and Meals, Holidays

Sand Art Brownies

December 4, 2011 by Leave a Comment

Sand Art Brownies

Jenn
Print Recipe
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins

Ingredients
  

  • 1/3 Cup Cocoa
  • 2/3 Cup White Sugar
  • 1/2 Cup Chocolate Chips
  • 1/2 Cup Vanilla Chips
  • 2/3 Cup Light Brown Sugar
  • 1 Cup Flour
  • 2/3 tsp Salt
  • 1/2 Cup Chopped Pecans
  • 1 tsp Vanilla
  • 2/3 Cup Oil
  • 3 Eggs

Instructions
 

  • Preheat Oven to 350 degrees
  • Mix all ingredients well and pour into greased 9x9 pan
  • Bake 30-35 minutes
Filed Under: Dessert, Dishes and Meals, Holidays

Mudslide

December 4, 2011 by Leave a Comment

Mudslide

Kristen
Print Recipe Pin Recipe
Prep Time 5 mins
Total Time 5 mins
Servings 1

Ingredients
  

  • 1 oz Kahlua
  • 1/2 oz Frangelica
  • 1 oz Bailey's Irish Cream
  • 1 scoop Ice Cream

Instructions
 

  • Combine all ingredients with a couple of ice cubes.
  • Stir & Enjoy
Filed Under: Beverages, Dessert, Dishes and Meals, Quick and Easy
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